Texas Style Low N Slow Smoked Beef Short Ribs

Method & Recipe

Ask the Butcher for: Bone in, 3-4 bone rack of Beef Short

Recipe

Kosher Salt, Fresh Cracked Black Pepper and Brown

Method

1. Remove the fat cap or any silver skin off the top of the rack of beef ribs.
2. Apply a generous coating of the seasoning mix to all surface areas of the beef.
3. Place the ribs into your smoker which has been pre-heated to 135 °C (275 °F) and cook until the internal temperature of the meat reaches 99 °C (210 °F).
4. During the cook, spritz (using a spray bottle) the ribs with apple or pine apple juice every 45 minutes to keep the surface of the meat moist.
5. Slice in between each bone to serve as caveman style ribs or slice all the meat off the bone and slice across the grain for smaller slices great for tacos or burritos.
6. Serve and enjoy!

Tips

For extra juicy ribs, wrap the ribs in foil when they reach 74 °C (165 °F) internal, return to the smoker meat side down and cook until they reach 99 °C (210 °F).



All the meat juice contained in the foil wrap helps soften the meat, and can be used for a gravy base or glaze after the ribs are cooked.